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Chilled Shrimp and Jicama Soup with Basil

A colorful, stylish soup - ideal as an appetizer or serve larger portions for a light lunch.

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  • Serves: 8
  • Prep Time: 20 Minutes
  • Total Time: 50 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 8

Serving Size: 1/2 cup vegetables, 5 shrimp, 1 cup sour cream soup mixture

Amount Per Serving
 
Calories:
220 
Calories from Fat:
110 
Total Fat:
12g 
Saturated Fat:
7g 
Cholesterol:
80mg 
Sodium:
770mg 
Total Carbs:
17g 
Dietary Fiber:
4g 
Sugars:
8g 
Protein:
12g 

DIRECTIONS

  1. Puree the cucumbers with the balsamic vinegar in a food processor for about one minute or until smooth. Pour cucumber puree into a large bowl. Add SPLENDA® Granulated Sweetener and salt. Stir well. Add jicama and stir.

  2. Place the shrimp in a medium bowl and sprinkle with 1/4 teaspoon salt and the cayenne pepper. In a large skillet over high heat, heat the olive oil until lightly smoking. Add the shrimp and cook until they turn pink, about 2 minutes. Remove the shrimp and set aside.

  3. Spoon the sour cream into a large bowl. Add the milk slowly while blending with a wire whisk. Add the cucumber and jicama mixture, shrimp, basil, and the roasted peppers and combine. Chill thoroughly and serve.

INGREDIENTS

  • 2 medium cucumbers, peeled, seeded and chopped
  • 1/4 cup balsamic vinegar
  • 1 pound jicama, peeled and cut into 1/4 inch dice
  • 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
  • 2 teaspoons salt
  • 8 ounces small raw shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1/2 teaspoon cayenne
  • 2 teaspoons olive oil
  • 2 1/2 cups 2% reduced fat milk
  • 2 1/2 cups low fat sour cream
  • 1/2 cup chopped basil
  • 1 medium red bell pepper, roasted, peeled and cut into 1/4 inch by 1 inch strips
  • 1 medium yellow bell pepper, roasted, peeled and cut into 1/4 by 1 inch strips

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